Saturday Snack: Bruschetta

Everytime I make this little concoction I am surprised how good it is.  It is not something I made up, but I haven’t had it better any where else.

2 tomatoes or a bunch of cherry tomatoes
pinch of kosher salt
cracked pepper
5 leaves of fresh basil
1 or 2 tablespoons of olive oil
1 or 2 teaspoons of red wine vinegar

In a bowl, put a table spoon of olive oil.  Mince up two cloves of garlic and stir them into the oil.  Add a teaspoon of red wine vinegar and whisk.  Then chop up two cups of tomatoes and mix into the oil and vinegar.  Add a pinch of kosher salt and some cracked pepper.  Then comes the key: fresh basil.

We have a basil plant that we keep in the kitchen.  It gets a lot of sun and we water it almost every day.  It is thriving.  The key is to not use too much of it at a time.  Pluck only a few of the biggest leaves at a time. Mix it all up and put it in the fridge.  Resist eating too much at a time.  It is better the next day.  Eat with crackers, bagel chips, toast, or some crusted italian bread.